Merry Christmas Eve! There's nothing better than a hot cup of soup when it's 30 degrees out. In honor of the Holidays I wanted to make something a little more colorful and in theme for Christmas. This beet soup is super simple and a nice change of pace from your typical soup 'go-tos'.
The soup is topped with a touch of sour cream (I watered it down a little to make the design) and pepitas which adds a nice little crunch. The soup takes about 30 minutes and could be served as a side or on it's own!
2 Tablespoons olive oil
1 cup chopped onion
1 cup chopped fennel
2 large granny smith apples, peeled and cubed
1 teas. fennel seeds
2 large beets, peeled and cubed
3 cups chicken or vegetable broth
Sour cream or yogurt and Pepitas, for garnish
Heat oil, and add chopped onion, fennel and fennel seeds and sauté about 5 minutes, until veggies soften
Add cubed beets and apples and stir until well mixed
Add the broth, bring to a boil, then cover, reduce heat and cook about 20 minutes
Season with needed salt and pepper, then puree until smooth
Serve hot, with a dollop of sour cream and pepitas